Barley for Food and Health: Science, Technology, and Products

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REFERENCES 127 Andersson, A. A. M., Andersson, R., and Åman, P. 2000. Air classification of barley flours. Cereal Chem. 77:463–467. Andersson, A. A. M., Courtin, C. M., Delcour, J. A., Fredriksson, H., Schofield, J. D., Trogh, I., Tsiami, A. A., and Åman, P. 2003. Milling performance of North European hull-less barleys and characterization of resultant millstreams. Cereal Chem. 80:667–673. Anonymous. 2007. Natural gas proves superior for infra-red food processing. Industrial Processing, Natural Gas Application in Business and Industry. Published online at http://www.Energysolutionscenter/resources/PDFsGT S03 Infrared Food Processing. pdf. Axcell, B., Jankovchy, D., and Morrell, P. 1983. Steeping: the crucial factor in determining malt quality. Brew. Dig. 58:20–23. Bach Knudsen, K. E., and Eggum, B. O. 1984. The nutritive value of botanically defined mill fractions of barley: 3. The protein and energy value of pericarp, testa, germ, aleurone and endosperm rich decortication fractions of the variety Bomi. Z. Tierphysiol. Tierernaehr. Futtermittelkd. 51:130–148. Baik, B.-K., Powers, J., and Nguyen, L. T. 2003. Extrusion of regular and waxy barley flours for production of expanded cereals. Cereal Chem. 81:94–99. Bamforth, C. W. 1982. Barley β-glucans: their role in malting and brewing. Brew. Dig. 57:22–27. Bamforth, C. W., and Barclay, A. H. P. 1993. Malting technology and the uses of malt. Pages 297–354 in: Barley: Chemistry and Technology. A. W. MacGregor and R. S. Bhatty, eds. American Association Cereal of Chemists, St. Paul, MN. Bathgate, G. N., Martinez-Frias, J., and Stark, J. R. 1978. Factors controlling the fermentable extract in distillers malt. J. Inst. Brew. 84:22–29. Berglund, P. T., Fastnaught, C. E., and Holm, E. T. 1994. Physicochemical and sensory evaluation of extruded high fiber barley cereals. Cereal Chem. 71:91–95. Bhatty, R. S. 1987. Milling yield and flour quality of hull-less barley. Cereal Foods World 32:268–272. Bhatty, R. S. 1992. β-Glucan content and viscosities of barleys and their roller-milled flour and bran products. Cereal Chem. 69:469–471. Bhatty, R. S. 1993a. Nonmalting uses of barley. Pages 355–417 in: Barley: Chemistry and Technology. A. W. MacGregor and R. S. Bhatty, eds. American Association Cereal of Chemists, St. Paul, MN. Bhatty, R. S. 1993b. Physicochemical properties of roller-milled barley bran and flour Cereal Chem. 70:397–402. Bhatty, R. S. 1993c. Extraction and enrichment of (1–3) (1–4)-β-d-glucan from barley and oat brans. Cereal Chem. 70:73–77. Bhatty, R. S. 1996. Production of food malt from hulless barley. Cereal Chem. 73:75–80. Bhatty, R. S. 1997. Milling of regular and waxy starch hull-less barley for the production of bran and flour. Cereal Chem. 74:693–699. Bhatty, R. S. 1999a. β-Glucan and flour yield of hull-less barley. Cereal Chem. 76:314–315. Bhatty, R. S. 1999b. The potential of hull-less barley. Cereal Chem. 76:589–599. Bhatty, R. S., and Rossnagel, B. G. 1998. Comparison of pearled and unpearled Canadian and Japanese barleys. Cereal Chem. 75:15–21.
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BARLEY FOR FOOD AND HEALTH Science,
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On a Seed “This was the goal of t
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Cover design by Jean Rose Johnston.
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CONTENTS Preface xiii 1 Barley Hist
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CONTENTS ix Infrared Processing, 12
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CONTENTS xi Asia, 221 Barley Mixed-
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xiv PREFACE In the concluding two c
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2 RELATIONSHIP OF HUMANS AND BARLEY
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10 RELATIONSHIP OF HUMANS AND BARLE
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2 Barley: Taxonomy, Morphology, and
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20 BARLEY: TAXONOMY, MORPHOLOGY, AN
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3 Barley Biotechnology: Breeding an
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34 BARLEY BIOTECHNOLOGY: BREEDING A
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4 Barley: Genetics and Nutrient Com
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58 BARLEY: GENETICS AND NUTRIENT CO
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8 Health Benefits of Barley Foods I
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180 HEALTH BENEFITS OF BARLEY FOODS
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9 Current Status of Global Barley P
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206 CURRENT STATUS OF GLOBAL BARLEY
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208 CURRENT STATUS OF GLOBAL BARLEY
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10 Barley Foods: Selected Tradition
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212 BARLEY FOODS: SELECTED TRADITIO
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APPENDIX 1 Glossary: Botany and Pla
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APPENDIX 2 Glossary: Food and Nutri
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APPENDIX 3 Glossary: Barley Terms T
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APPENDIX 4 Equivalent Weights and M
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SOURCES OF BARLEY AND BARLEY PRODUC
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Rancho Cucamonga, CA 91730 Ph: 888-
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SOURCES OF BARLEY AND BARLEY PRODUC
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E-mail:Tony.Steeper@csiro.au Web: h
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BARLEY RESOURCE ORGANIZATIONS 241 P
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INDEX Air classification, 102, 122-
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INDEX 245 Meat and barley casserole
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